Is there anything more comforting than Macaroni + Cheese? I don’t think so. It’s warm, creamy and decadent. While also feeling simple and- if made with quality ingredients- nourishing. Being on a little-to-no gluten diet myself, Mac & Cheese is not a luxury I get to enjoy very often. And certainly not the kind from a box (who really wants that anyway?). But thanks to a bit of gluten-free flour and some lentil pasta, Mac & Cheese and I can be friends again.
This recipe is my -free take on the American classic, Mac & Cheese. Pumped up a little with the addition of some crispy pancetta and Italian seasoning. I used a white raw cheddar, though you could use any mixture of delicious cheeses. My grandma was famous for making mac + cheese with whatever she found in the fridge at the end of the month. And I often make it after my parents visit, always bringing whatever cheese remnants they have leftover in their fridge.
I like to buy my lentil penne pasta at Trader Joe’s, but it’s easy to find most places. And Jovial makes a cassava penne that works well too. I hope you enjoy this gut-friendly take on a classic comfort food. From my kitchen to yours!
Sort-of Mac & Cheese with Pancetta and Cheddar
DifficultyMedium
ServingsMakes 9×13 pan
Prep time15 minutes
Cook time45 minutes
Total time58 minutes
Is there anything more comforting than Macaroni + Cheese? I don’t think so. It’s warm, creamy and decadent. While also feeling simple and- if made with quality ingredients- nourishing. Being on a little-to-no gluten diet myself, Mac & Cheese is not a luxury I get to enjoy very often. And certainly not the kind from a box (who really wants that anyway?). But thanks to a bit of gluten-free flour and some lentil pasta, Mac & Cheese and I can be friends again.
Ingredients
- 2 lbs gluten-free penne pasta, I like lentil
- 8 Tbsp grass-fed butter
- 1/3 cup gluten-free flour
- 5 cups whole milk
- 4 cups shredded cheese, I use raw cheddar, but you can use a mix
- 1 tsp sea salt, to taste
- 1 tsp black pepper
- 1 tsp italian seasoning
- 3-4 slices pancetta or bacon, cooked until crispy
- fresh herbs, optional
Instructions
- 1
Preheat your oven to 375 degrees F. Bring a large pot of water to a boil, add salt until the water tastes like the ocean and add the boxed pasta. Drizzle a few drops of olive oil into the water to keep the pasta from sticking. Cook until al dente (pasta will continue to cook in the oven)
- 2
In another large pot, melt the butter and add in the flour. Use a whisk to combine, cooking for one minute. You want to be able to smell the flour and it should smell toasty and golden. Add in the milk and whisk everything well until combined.
- 3
Turn the milk mixture down to a low simmer. Once it is thick enough to coat the back of a spoon (should leave a sold line on the spoon when you run your finger across the back of the spoon), add the cheese, a handful at a time. Reserve a handful of cheese for the top of the pasta, however. Whisk continuously as you add the cheese and cook until sauce is nice and thick and all the cheese is melted.
- 4
Season the sauce to taste with salt, pepper and Italian seasoning.
- 5
Pour the pasta into the cheese sauce and stir to combine. Add the bacon or pancetta. Pour into a 9′ x 13′ pan, top with a layer of cheese, salt, pepper and more Italian seasoning.
- 6
Bake in the oven at 375 degrees F until top is golden and bubbly. Let it cool for 10 minutes, serve and enjoy! Best with steamed veggies or a green salad to cut the richness.
Keywords:Mac&Cheese, Pasta, Gluten-Free, Comfort Food, Mornay, Bechamel, Creamy Pasta
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